As written this recipe only deserves a weak three stars because if one was to include the 1/4 cup milk called for it would be much too thin. Thanks to previous reviewers I didn't include any milk at all. However there is another problem - the two teaspoons of vanilla turns this an unpleasant dingy shade of off brownish-white. Fine if you're tinting your frosting undesirable if you're not. In hindsight I'd say use no vanilla at all or at most 1 tsp. use imitation clear vanilla or almond extract which is clear. Finally while the flavor was nice I wasn't totally pleased with the texture probably because of the flour. I wasn't nearly as pleased with this recipe as I've been with others from this site.
This frosting was VERY good! Less sweet than most frostings and light. To fix the problem of the frosting being too runny, like other reviewers mentioned, I just left out the milk. There really is no need for it. Perfect spreading consistancy and I was also able to decorate w/ it for borders and piping scroll work. This is a lightly crusting recipe also. Be sure to refrigerate your cake with this as it has raw egg whites in it. Highly recommended. :)
I used this on an angel food cake and it was perfect! It was a little bit runny and I didn't have time to cool it so I just added another tablespoon of flour. I made it a second time and added a couple tablespoons of coco and no extra four and it was perfect thickness and taste after an hour in the fridge I'll definitely be using this recipe lots!
Very tasty i liked eating it even before i put it on my cake. Only this is its a little runny i put it in the freezer for a bit. Very good recipe and i will use this recipe on future cakes.
What wonderful frosting! I love the little bit of salt in it it gives it that salty/sweet thing in the same bite. Is not too heavy or overly sweet. Was the perfect consistency for spreading. I made it twice and the second time left out the egg whites (worried about salmonella for my little one) and was just as good. Yum Yum!
Sweet fast & easy! The vanilla does give the frosting a bit of a dingy color but the flavor is fine & the original recipe is meant to be colored. I left out the milk and cut the recipe in half that made the perfect amount for one batch of cupcakes.:)
Very good frosting!! Downside for me....you must use frosting within hours of making it.
I omitted the milk kept the egg whites and instead of shortening I used 1/2 package of cream cheese plus 1 stick butter. I didn't know the yield of the recipe before I made it but it made enough frosting for 2 dozen cupcakes heavily frosted. I might try keeping the milk and omitting the egg whites next time.
Easy delicious and not too sweet. Goes perfectly with a wedding style/almond flavor cake. I used butter flavor shortening because that's all I had and it was very good.
